Easy Coconut Chia Pudding

I am forever a fan of simple things. Honestly, the simpler the better. This past week I’ve been looking after my aunt’s dogs and living in her house while she’s on vacation with her family and it’s been a blast. There is something very strange and fun about living on your own (even if only for a short time). Since it’s just me here the fridge isn’t exactly over-stocked, but I do have my staples on hand: almond butter, hummus, sauerkraut, fresh veg and a big ol’ jar of coconut chia pudding. I’ve been really in to meal prepping items in bulk recently and this chia pudding has become one of my “go to’s”.

Processed with VSCO with a6 preset

Processed with VSCO with hb1 preset

Despite it being summer vacation I am still pretty busy with work and trying to fit in time to spend with my friends, so having easy food on hand is super great. This recipe can be changed up and added to. I’ve also listed some topping suggestions below to help get your creative juices flowing. Happy meal prep!

xx

-Ashley

Easy Coconut Chia Pudding

Makes about 2 cups

1/2 cup chia seeds

1 cup coconut milk

1 cup almond milk

3 cardamon pods, seeds removed and ground

1/4 teaspoon ground cloves

2 teaspoon fresh ginger, grated

1/2 teaspoon vanila

Topping Suggestions

Nut butter

Cinnamon

cacao nibs

fresh fruit

Nuts/ trail mix

Maple syrup

Roasted sweet potato

Coconut

Method

In a medium bowl or large glass jar whisk together all the pudding ingredients. Place in the fridge for at least 2 hours or overnight. Be sure to mix a few times during the first 10 minutes to achieve even gelling. Keeps for up to 5 days in the fridge.

Social

Welcome to Olive + Wisteria! My name is Ashley and I started this blog because I am passionate about cooking and adventuring. On this site you can follow along on my adventures inside and out of the kitchen. Hope you enjoy! Xx -AshleySearch for: